Toasted Coconut Banana Truffles

Samoas especially. There’s never been a better marriage made than that between toasted caramel and chocolate. And samoas boast both flavors, with the addition of a crunchy cookie and caramel sweetness. They almost make the 140 calories per serving worth it.

Almost. Because I know that when it comes to my self control, a 140 calorie serving will quickly turn into a 1,000 serving of half a box of cookies 😉

Well, today I created a dessert recipe that combines the best flavors of Samoas with a healthy alternative to a cookie – a frozen banana coin!!

Frozen bananas are often used in healthy ice cream recipes because they boast a creamy, ice-cream like consistency when frozen. Meaning, when subbed for a cookie, they give this recipe an ice-cream-bite quality that’s wonderfully satisfying.

Plus, in each bite you get the flavors of nutty toasted coconut, melted dark chocolate and coconut oil, and crunchy pecans! For only 34 calories a piece – half the calories of a single Samoa.

Maybe I’ll replace my cookies with ice cream bites more often 😉

Toasted Coconut Banana Truffles

2 bananas

1/4 c unsweetened shredded coconut

1/4 c dark chocolate chips

1 tbs coconut oil

2 tbs chopped pecans

Preheat oven to 350°F. Spread shredded coconut across a small cookie sheet. Toast for 3-5 minutes, or until golden brown. Then remove and let cool. Meanwhile, slice bananas and place on a wire rack, about 1 inch apart from each other. Melt chocolate and coconut oil together in a small bowl by microwaving for 30 seconds, then stirring until smooth. Place a few pieces of pecans on each banana slice. Spoon dark chocolate over it, holding the spoon at least 2 inches above each banana slice (so the chocolate doesn’t push the pecans off). Sprinkle with toasted coconut. Place rack in the freezer with a plate underneath (to catch any fallen chocolate, etc.) and freeze for 30 minutes – an hour, or until the banana slices are frozen. Remove and enjoy!